Savor the ultimate blueberry experience with these refreshing floats, featuring a roasted blueberry compote, luscious blueberry ice cream, and a fizzy blueberry soda. 
Ingredients:
For the Roasted Blueberry Compote:
3 heaping cups fresh blueberries
1/4 cup sugar
For the Ice Cream Base:
2 tablespoons cornstarch
1 cup + 2 tablespoons whole milk
2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
Pinch of kosher or sea salt
1 teaspoon vanilla extract
3 tablespoons softened cream cheese
2 tablespoons fresh lemon juice
2 cups roasted blueberry compote
For the Float:
2 bottles blueberry soda (or any berry-flavored soda)
Whipped cream (as much as you like)
Handful of fresh blueberries (for garnish)
Directions:
Make the Roasted Blueberry Compote:
Preheat your oven to 375°F (190°C).
Spread the blueberries in a baking dish and sprinkle with sugar.
Roast for 15-20 minutes, or until the berries are juicy and start to burst.
Let cool slightly, then pulse in a blender for a chunky consistency or blend until smooth, depending on your preference. Set aside 2 cups for the ice cream and refrigerate the rest for the floats.
Prepare the Ice Cream Base:
In a small bowl, mix 2 tablespoons of milk with cornstarch until smooth and lump-free. Set aside.
Prepare an ice bath in a large bowl or sink. Set aside.
In a saucepan, combine the remaining milk, heavy cream, sugar, corn syrup, and salt. Bring the mixture to a rolling boil for 4 minutes, stirring constantly.
Remove from heat and slowly incorporate the cornstarch mixture. Return to the stove and cook over medium-high heat until thickened, about 1 minute.
Remove from heat and whisk in the vanilla extract and cream cheese until smooth. Stir in the lemon juice and the 2 cups of roasted blueberry compote.
Pour the mixture into a gallon-sized Ziploc bag, seal it, and submerge in the ice bath for 30 minutes, or refrigerate overnight until fully chilled.
Churn the Ice Cream:
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze for at least 4 hours, preferably overnight, to set.
Assemble the Floats:
In a tall glass, alternate layers of blueberry ice cream and the reserved compote.
Slowly pour the blueberry soda into the glass, being careful as it may foam.
Top with a generous amount of whipped cream and garnish with fresh blueberries.
Enjoy these Blueberry Bliss Ice Cream Floats, the perfect treat for a sunny day! 
